Many workplaces resist plant-based lunches despite substantial climate benefits
Are organizations ready for plant-based food at work? A new study from the University of Copenhagen explores this question and shows that only a small proportion of workplaces in Denmark are ready for this change—despite its potential to reduce the climate footprint of workplace lunches. In general, introducing plant-based food is likely to stir strong emotions.
A new study from the University of Copenhagen reveals that only a small fraction of workplaces in Denmark are ready to adopt plant-based lunches, despite the significant climate benefits. The research, conducted in collaboration with canteen and catering company Jespers Torvekøkken, examined the readiness for change across 62 workplaces in the Capital Region of Denmark.
Only 13% were deemed ready to serve more plant-based meals, while 42% showed resistance to the change. The remaining 45% demonstrated varying degrees of readiness. Workplaces that are more open to change have a 28% lower climate footprint for lunch food compared to those that are resistant. The study also found that resistance to plant-based lunches is more prevalent in traditional Danish dishes with meat as the main ingredient and in workplaces with a higher proportion of male employees.
Despite the strong emotions surrounding the issue, the research suggests that many workplaces could potentially transition to greener canteen food without causing lasting dissatisfaction, as long as plant-based dishes are made tasty and appealing.
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